Thai Green Curry
Ingredients
- 8oz tempeh, cubed
- 1 small eggplant, cut into 2
- 1 cup broccoli
- 1/4 cup chopped red bell pepper
- 2 tablespoons bamboo shoots
- 2 cups of water (adjust if using store-bought paste)
- 1 cup coconut milk (adjust if using store-bought paste)
- 1 cup homemade green curry paste (https://woonheng.com/thai-green-curry/) or use store-bought (see note)
- 2 teaspoons sugar, 1/2 teaspoon salt, 2 tablespoons vegan 'fish' sauce, a handful of fresh thai basil, 2 thai chilies
Preparation
Fry tempeh until golden brown, then drain them on a paper towel. Continue to fry eggplant for 1-2 minutes, dish out into a plate, and set aside.
Prepare the green curry paste ingredients, if using homemade paste.
In a heated pan or pot, add in 2 cups of water along with the paste and coconut milk. Bring the mixture to boil and lower the heat, then simmer for about 5 minutes.
Once the mixture is slightly thickened, season with sugar, 'fish' sauce, and salt. Adjust taste accordingly. Then, add in the tempeh, eggplant, broccolini, and red bell pepper and cook for about 1 minute.
Finally, stir in the Thai basil and Thai chilies, give it a final stir and transfer curry into a bowl.
Serve warm with a side of rice.
Note: If using store-bought green curry paste, you may not need 1 cup and please adjust the rest of the salty ingredients accordingly.
